Chimichurri Steak
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This chimichurri steak recipe pairs juicy, pan-seared flank steak with a fresh, tangy chimichurri sauce. It’s an easy dinner that feels a little special, but comes together in under 20 minutes.
My chimichurri steak recipe tastes like something from a steakhouse
My family is obsessed with chimichurri sauce (the eat-with-a-spoon-kind), so naturally, putting it on a juicy steak was inevitable. I love how the fresh herbs, garlic, and tangy vinegar cut through the richness of the beef.
For this recipe, I pan-sear the steak, let it rest, then slice it thinly and spoon the chimichurri over the top. It’s one of my favorite ‘fancy meals’ because it feels a little special without requiring much work. Here’s why I keep making it:
- Ready in under 20 minutes. Once the steak is prepped, dinner comes together quickly.
- Easy on the budget. Flank steak is an affordable cut that works beautifully with a bold, fresh sauce.
- Perfect for summer. Serve it with a simple salad, grilled veggies, or crusty bread for an easy meal that doesn’t feel heavy.
★★★★★ REVIEW
“I made this tonight at the firehouse for ten guys. They all liked it 👍🏻👍🏻“ – Brett
Key Ingredients
Here’s what you’ll need, along with my kitchen notes. Full measurements are in the recipe card below.
- Flank steak. My preferred steak for this recipe, as it’s lean, has some bite to it, and soaks up the chimichurri beautifully. If you don’t have flank steak, you can use my ribeye steak, flat iron steak, or skirt steak and drizzle the sauce. These three steaks have minimal seasoning, and no marinating is needed.
- Kosher salt and black pepper. To taste.
- Butter. For cooking the steak.
- Chimichurri sauce. A delicious combination of parsley, shallots, garlic, red chili, spices (kosher salt, pepper, dried oregano, and thyme), fresh limes, and extra virgin olive oil.
How to make chimichurri steak
Step 1- Add the parsley, shallot, garlic, chili, salt, pepper, and dried herbs to a food processor or mixing bowl.
Step 2- Blend or mix until smooth. Transfer the mixture to a small bowl and stir in the remaining sauce ingredients.
Step 3- Rub salt, pepper, and melted butter over the steak.
Step 4- Place a cast iron skillet over medium heat. Once hot, add the seasoned steak and sear for 6 minutes, flipping halfway through.
Step 5- Remove the steak from the heat and rest for 10 minutes. Cut the steak into slices and serve with chimichurri sauce drizzled on top.
Arman’s recipe tips
- Cook to medium-rare. This particular steak recipe tastes best cooked medium-rare. I suggest using a meat thermometer to double-check. The internal temperature should be 135°F. If you want it cooked longer, aim for 145°F for medium and 160°F for well done.
- Slice the steak against the grain. You’ll notice some faint lines running across the cooked steak. Cut across those lines in the opposite direction. This makes all the difference in how tender the steak will be, which is essential when working with a lean cut like flank steak.
- Rest the steak for 10 minutes. This allows the juices to redistribute and add so much more flavor.
- Mix the chimichurri before drizzling. The sauce may have separated a little as it sits, so give everything a good mix before topping the steak with it. You don’t want the occasional pool of oil!
Storage instructions
To store: Place the chimichurri sauce in an airtight container and refrigerate it. It will keep it fresh for 2-3 weeks. Let the steak come to room temperature, then store it in an airtight container for 3-4 days.
To freeze: Freeze leftover chimichurri sauce for up to 3 months. Wrap leftover steak in foil and freeze for 3 months.
To reheat: If desired, microwave the chimichurri sauce for 10-15 seconds. Reheat the steak in a skillet over medium heat.
What to serve with chimichurri steak
This steak works beautifully with just about any side. Here are some favorites:
Chimichurri Steak
Video
Ingredients
- 1 1/2 pounds flank steak
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons butter softened
Chimichurri Sauce
- 1 bunch parsley stems removed
- 1 medium shallot
- 2 cloves garlic
- 1 small red chilli
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 cup olive oil
- 1 small lime juiced and zest
Instructions
- In a food processor or mixing bowl, add the parsley, shallot, garlic cloves, chili, salt, pepper, oregano, and thyme. Blend or mix until smooth.
- Stir through the olive oil, lime juice, and lime zest.
- Rub salt, pepper, and melted butter over the steak.
- Place a skillet over medium heat. Once hot, add the seasoned steak and sear for 6 minutes, flipping halfway through. You can also use a meat thermometer to check the internal temperature and aim for 135F.
- Remove the steak from the heat and let the meat rest for 10 minutes. Slice it against the grain and drizzle with chimichurri sauce.
Notes
- Steak doneness. Look for 135°F for medium-rare (best texture for this recipe). If you want it cooked longer, look for 145°F for medium and 160°F for well done.
- Make red chimichurri sauce. Add one cup of roasted red peppers and substitute lime juice for red wine vinegar.
- Storage. Place the chimichurri sauce in an airtight container and refrigerate it. It will keep it fresh for 2-3 weeks.
Nutrition
Originally published September 2022
I made this tonight at the firehouse for ten guys. They all liked it 👍🏻👍🏻
Love to hear that!